The viscoelastic properties of soybean curd (tofu) as affected by soymilk concentration and type of coagulant

International Journal of Food Science and Technology

Volumn 40, Issue 4, 2005, Pages 385-390

  Cheng, Yongqiang ^a   Shimizu, Naoto ^b   Klmura, Toshinori ^b  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF TSUKUBA   (Japan)

Author keywords

Burgers model; Creep behaviour; Hard tofu; True strain; Viscosity

Indexed keywords

DEFORMATION; MATHEMATICAL MODELS; STRESS ANALYSIS; SULFUR COMPOUNDS; VISCOELASTICITY; VISCOSITY;

BURGERS MODEL; CREEP BEHAVIOR; HARD TOFU; TRUE STRAIN;

FOOD PRODUCTS;

GLYCINE MAX;

EID: 17044367806     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00935.x     Document Type: Article

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